The Friday Post #9: Resveratrol, UB-40 and Red Red Wine

Summer has officially begun. Unfortunately in Connecticut that has translated in continued rain, chilly winds and gloom for days on end. However, a bit of good news popped up on the news-wires this week with the tentative finding that an ingredient in red wine – resveratrol – may be beneficial to human health and longevity, and even perhaps act as a potential anti-cancer agent (see a sample of citations below).

This edition of the Friday Post is spurred by current news items about a research study published in the open access, peer reviewed journal, PLoS One on June 4 2008. The title is “A Low Dose of Dietary Resveratrol Partially Mimics Caloric Restriction and Retards Aging Parameters in Mice“. Authors: Barger JL, Kayo T, Vann JM, Arias EB, Wang J, et al. Read the full-text at this link: PLoS ONE Volume 3, Issue 6 (June 2008): e2264.